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Posted
Genuine Smithfield hams [are those] cut from the carcasses of peanut-fed hogs, raised in the peanut-belt of the Commonwealth of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the town of Smithfield, in the Commonwealth of Virginia.

I wonder how Smithfield hams compare with Parma ham?

Posted
Genuine Smithfield hams [are those] cut from the carcasses of peanut-fed hogs, raised in the peanut-belt of the Commonwealth of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the town of Smithfield, in the Commonwealth of Virginia.

I wonder how Smithfield hams compare with Parma ham?

prolly as related as Pizza is to that (oven baked / fried in a pan) round flat bread luridly overloaded with toppings, all things and sundry, as seen in NY. These world's culinary & cultural terrorists keep calling that abomination pizza.

Posted
How do you eat Parma ham?

I bought some today on another board members recommendation and I'm not sure if it has to be cooked or not... it seems a little.... uncooked.

The Mrs, who's lived in Europe, helped herself to a slice and said it was arroy so I gave the deciding vote to the dog who said it was the best he'd ever eaten.

So I made a sandwich and it was very nice but I was wondering if it's used in cooking.

Sliced as thinly as possible it just melts in your mouth. I have it on my Panini menu with fresh tomatoes and buffalo mozzarella.

Posted

that's good, my favourite is to have it in a focaccia type flat bread (we call it pizza bianca) post-7932-1226734408_thumb.jpg still tepid from oven, sprinkled with rock salt slice opened add generous amount of prosciutto and few peeled red figs post-7932-1226734546_thumb.jpg

Heavenly flavours, salty & sweet ricocheting in your mouth, all of course washed down with a generous glass of chilled crispy Frascati post-7932-1226734766_thumb.jpg

:opost-7932-1226734702.jpg

Posted (edited)
Genuine Smithfield hams [are those] cut from the carcasses of peanut-fed hogs, raised in the peanut-belt of the Commonwealth of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the town of Smithfield, in the Commonwealth of Virginia.

I wonder how Smithfield hams compare with Parma ham?

prolly as related as Pizza is to that (oven baked / fried in a pan) round flat bread luridly overloaded with toppings, all things and sundry, as seen in NY. These world's culinary & cultural terrorists keep calling that abomination pizza.

In other words, the Smithfield ham is probably much better as is the New York pizza. :o

Edited by Ulysses G.
Posted (edited)
Genuine Smithfield hams [are those] cut from the carcasses of peanut-fed hogs, raised in the peanut-belt of the Commonwealth of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the town of Smithfield, in the Commonwealth of Virginia.

I wonder how Smithfield hams compare with Parma ham?

prolly as related as Pizza is to that (oven baked / fried in a pan) round flat bread luridly overloaded with toppings, all things and sundry, as seen in NY. These world's culinary & cultural terrorists keep calling that abomination pizza.

In other words, the Smithfield ham is probably much better as is the New York pizza. :o

said the Guantamo Bay head chef when feeding his undernourished, diarrhoea prone charges with NY bread & pig meat :D

Edited by Sarge

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